Nathan Outlaw's One-pot Roast Chicken
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Print Recipe Time: 1 hour 5 minutes
Servings: 8
An easy to make Mediterranean style chicken and chorizo traybake with a touch of lemon and chilli.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Make this recipe with your older grandchildren, they will enjoy making it as much as they do eating it! Empty plates all round after seconds 🙂
Nathan Outlaw’s One-pot Roast Chicken
Ingredients
- 8 chicken thighs
- 800 g sweet potato cut into chunks
- 200 g 7oz chorizo sausage sliced
- 1 bulb garlic broken into cloves
- 2 tbsp rapeseed oil
- 200 ml chicken stock
- 1 lemon halved
- 2 courgettes cut into thick batons
- 1 red chilli deseeded and sliced
- 240 g baby spinach
- 2 tbsp parsley chopped
- 1 pinch salt
- 1 pinch black pepper
Conversions
Instructions
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Place the chicken, skin-side up, in a roasting tin with sweet potato chunks – a perfect job for little helpers.
- Leaving the skin on lightly crush the garlic cloves and ask the children to place them amongst the pieces of chicken.
- Drizzle the rapeseed oil over the pan and add the chicken stock, then season. Get the kids to squeeze the lemon juice in too before adding the juiced halves of lemon to the tray.
- Bake in the oven for 45-50 minutes. About 30 minutes in add the chorizo, courgettes and chilli.
- Cut into the thickest part of the thigh to check that the chicken is cooked through with no pink showing, then remove from the oven and allow to rest for a few minutes.
- Mix the spinach and parsley leaves through the hot chicken mix and serve immediately.
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